So where does Scrod come from? We all know about Cod, but up here in New England many places feature Scrod.
Snapper also falls into the falsified fish category and other ones are used to substitute for that.
Sea Scallops have a connective muscle on the side and that is one way to identify them. A good restaurant usually removes it, but they wouldn't use anything but the real McCoy to begin with. I have never seen the muscle on Bay Scallops, so who knows?
On the other hand, I got really P.O.ed the other day when I ordered Lobster Lo Mien as a to-go order and when I arrived home discovered that it was Langostino.
Jimeats wrote: ---There was a related article a couple of days ago about the same problem. It appears that it isn't the restaurant owner, but the wholesaler , middlemen and in some cases the fishermen themselves. Product arrives at its destination marked grouper when in fact it is something different. This is a practice that has gone on for years in the industry, with all types of fish and shellfish. The industry has no USDA inspections so it is open to all kinds of corruption. Don't blame it on the owners, the vast majority of them are breaking their butts to give us the best product available.----
I agree and I think you hit the nail on the head.
On thing that I have seen happening is the practice of getting frozen, individual portions of cryovac wrapped fish and then passing it off as fresh. I have even used mussels packed this way. It seems like it has been so long since I have actually had to fillet a salmon or cut swordfish or tuna steaks. It is there that I do fault the owners for not providing the real thing.
Mock crab(surimi)is also very popular as a substitute when they think they can get away with it. I call it mechanical crab. Those seafood stuffed mushrooms? Yeah right...don't believe it.